The Associated Press |
Containers being packed in a picnic basket in New York. Whether it’s a simple al fresco lunch or a romantic repast for two, a successful picnic takes planning. Make a checklist and gather ideas for which foods work best.

Easy-breezy: Planning ahead can make your picnic just that

Having a checklist and some ideas for what foods work best are helpful.

Written by Katie Workman

As the weather warms up, many of us start thinking about enjoying our meals outdoors. But a seamless, successful picnic takes some planning. Having a checklist and some ideas for what foods work best can keep the easy-breezy notion of a summer picnic just that.

Whether you are looking to create a simple alfresco lunch or a more stylish meal, a potluck menu for a group or a romantic repast for two, be prepared. I have learned the hard way that garbage bags and bottle openers don’t just appear in fields.

The carriers

Anything from a classic picnic basket to a sturdy, flat-bottomed bag to a metal or plastic bin or box. Include some sort of cooler.

The food

Choose simple dishes that require no fussing over at the picnic. Steer clear of fragile foods and take items that won’t get soggy, are delicious at room temperature, can stand up to some time in the sun and can be eaten with your hands or just a fork — it’s hard to cut things on a paper plate balanced on your lap.

Usually, picnics don’t have the prescribed flow of a regular indoor meal. It’s quite acceptable and lovely that someone might be munching on a piece of frittata while others are eating cookies.

But if you plan on a more leisurely afternoon, you may want to put out some nibbley things to start. Cheese plus bread or crackers are always welcome, supplemented by olives, cornichons, nuts, dried fruit, and condiments like fig jam or chutney.

If you make a crostini topping or two, put that out along with some toasted baguette slices brushed with olive oil and let people assemble their own. Think about a dip and some cut-up vegetables. There are lots of interesting salsas to make or buy to pair with chips.

If you are bringing a lettuce salad or anything that can wilt quickly, pack the dressing separately and toss it there. Sturdier grain and vegetables salads can be made and dressed just before leaving (some grain, pasta or potato salads can happily be made up to a couple days ahead of time).

Sandwiches are always good, but pack them tightly so they don’t fall apart. Fried chicken, grilled or roasted chicken (so good cold), salads featuring proteins like chicken or tuna, quiches, frittatas — truly, anything you are happy eating at room temperature is fair game. Include at least one vegetarian and one gluten-free option if you think those might be needed.

Avoid desserts that need to be cut and plated, like pies and cakes. Go with pre-cut durable sweets like brownies, bar cookies, drop cookies.

As for drinks, bring an assortment in cans or bottles. If you are going to a park, make sure glass bottles and/or alcohol are allowed; boxed or canned wine may be your friend, and there are some good ones out there. Maybe pack a thermos or two of iced tea or lemonade. Keep drinks chilled with lots of ice.

Disposable or reusable?

We are all trying to be greener. And for a smaller group, at least, reusables are often more attractive and eco-friendly. Bring an extra bag for recycling.

Make that list!

Here is a sample checklist, to prevent those “did anyone pack the napkins?” moments:

Picnic basket or other portable container

Cooler with ice or cold packs

Picnic blanket (preferably waterproof in case the ground is damp)

Picnic chairs

Portable picnic table

Plates

Cups

Utensils (eating and serving)

Napkins

Paper towels (and maybe wet wipes)

Dishtowels (these can be used to anchor dishes in transport, and also for cleanup)